INGREDIENTS FOR 8-10 LADOOS
1.5 CUPS FRESH KHOYA OR MAWA
2 CUPS FRESHLY GRATED WHITE MEAT OF COCONUT
3 TBSPNS GHEE
1 CUP CONDENSED MILK
1 TEASPOON POWDERED NUTMEG OR SEEDS OF GREEN CARDAMOM
15-20 STRANDS OF SAFFRON SOAKED IN 2 TABLESPOONS OF HOT MILK
Toast the coconut in a dry non stick skillet about 4-5 minutes. Dont brown, just dry the coconut out a bit. Reserve. Crumble the khoya or mawa and saute on a low flame with ghee until bubbly and soft. Add condensed milk and stir well. Add powdered spices and saffron with milk and stir again. Add coconut and stir until mixture comes together. Stir until bubbly. Taste for sugar and spice levels and adjust to taste. Switch off flame and let mixture cool 10 minutes. While it is still warm divide into 8 equal parts and roll each into a ball. Cool completely and keep refrigerated in an air tight container for 48 hours.